Preparation process of antioxidant diet bread containing buckwheat bran polysaccharides

Abstract

The invention discloses a preparation process of an antioxidant diet bread containing buckwheat bran polysaccharides. The preparation method is characterized by comprising the steps of crushing and screening buckwheat bran, adding in ethanol for degreasing treatment, performing processes of suction filtration, precipitation, filtering, hot water soaking, suction filtering, supernatant reduced-pressure evaporation and concentration and ethanol precipitation to obtain the buckwheat bran polysaccharides; performing treatments of impurity removal, crushing and extrusion modification on corn flour to obtain modified corn flour; performing treatments of drying, crushing and extrusion on corn bran to obtain high-quality corn dietary fiber; mixing buckwheat flour, high-gluten flour and the raw materials obtained in the steps above, then adding in yeast powder, white sugar, shortening, water, tea extract, hydrophilic colloid and enzymic preparations, preparing dough and performing processes of rounding, shaping, fermentation, baking, cooling and packaging.

Description

technical field [0001] The invention relates to the field of bread, in particular to a preparation process of anti-oxidation and slimming bread containing buckwheat bran polysaccharide. Background technique [0002] my country is a large agricultural country, and the annual yield of corn is high. The sowing area of ​​corn in my country is very large and widely distributed. Corn is one of the main food for people in the northern and southwestern mountainous areas and other dry valley areas of China. Corn has high nutritional value and health care function. However, the flour powder produced by it lacks viscoelasticity and low processing quality, which limits its development in the food processing industry. Buckwheat originated in my country and has a long history of cultivation. It is an important food crop integrating nutrition and health care in the western region of my country. Buckwheat bran is a by-product of buckwheat processing, so it is of practical significance to s...

AI Technical Summary

Problems solved by technology

Corn has high nutritional value and health functions, but the flour powder it produces lacks viscoelasticity and low processing quality, which limits its development in the food processing industry.